For the first time, the world-renowned Culinary Institute of America has selected more than 100 recipes for its most delicious soups, creating a cookbook to rival all cookbooks.
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Creamy bisques, fresh vegetable purées, hearty meat-and-potato potages--soup delights one and all. Recognizing its primal appeal, The Culinary Institute of America Book of Soups provides over 100 exemplary recipes for the adored dish as well as detailed technical information all cooks can use. The book concentrates on the whys and hows of soup production; over 50 step-by-step photographs display basic methods for preparing a complete range of soups, from broths and cream soups to bisques, chowders, cold soups, and more. The soups themselves are enticing and include supper specialties like Purée of Split Pea, elegant specialties such as Cantaloupe Soup with Lime Granité, refreshing cold soups like gazpacho, and down-home treats including Cream of Tomato Soup and Seafood Gumbo. Soups from the global kitchen are well represented, too, with recipes for the likes of Thai Hot and Sour Soup and Leblechi, a delicious Tunisian chickpea soup. With recipes for dessert soups--one made with strawberries is particularly pleasing--and for accompaniments like Cheddar Rusks and Sage Dumplings, the book is a completely informative exploration of a dish much loved but too often neglected. --Arthur Boehm
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Book Description Book Condition: Brand New. New. Bookseller Inventory # A2715
Book Description Lebhar-Friedman, 2001. Hardcover. Book Condition: New. First Edition. Bookseller Inventory # DADAX0867308427
Book Description Lebhar-Friedman, 2001. Hardcover. Book Condition: New. Brand New, Gift conditionWe Ship Every Day! Free Tracking Number Included! International Buyers Are Welcome! Satisfaction Guaranteed!. Bookseller Inventory # 343091524t
Book Description Lebhar-Friedman, 2001. Hardcover. Book Condition: New. Bookseller Inventory # P110867308427
Book Description Lebhar-Friedman, 2001. Hardcover. Book Condition: New. book. Bookseller Inventory # 0867308427